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Pumpkin Brownie Pudding with Peanut Butter Sauce




To Serve

Cream or coconut cream, optional


Preheat oven to 170°C and grease a square baking dish with butter or coconut oil (or line with baking paper).

Finely chop pumpkin in a food processor, or grate with a grater. 

Place pumpkin into a saucepan and add coconut milk, vanilla, honey, salt, gelatine, butter or coconut oil and peanut butter. Simmer over a medium-low heat for 10-15 minutes, stirring occasionally, until mixture is well-cooked.

Place almond meal, cacao powder, bicarbonate of soda and vinegar into a food processor, add hot pumpkin mixture, and mix on high speed for 20 seconds, or until mixture is smooth. Pour into lined dish and cook for 35 minutes, or until a skewer inserted in the centre of the pudding comes out clean.

Place all of the sauce ingredients into a saucepan and simmer over medium heat for 3-5 minutes, stirring, until mixture thickens. If mixture splits, just whisk or blend until it comes back together. Serve pudding with sauce spooned over, and a spoonful of cream or coconut cream if desired.

Store in fridge for up to 1 week, or freeze for up to 4 months. Sauce is best made as needed as it will thicken in the fridge, but can be rewarmed and thinned out with a little coconut milk if needed.